French fantasy: A recipe to create the perfect Herbs Gougères

A baked savory choux pastry, made rich with the flavour of cheese, Herbs Gougères can be the ideal introduction to French cuisine, if you plan to don the chef's hat. Easy to make, the puffs work perfectly for a dinner for two, and can be a hit at any party menu too.

And to make sure you don't go awry with this delectable delight, we got Chef Florent Maréchau, Executive Chef of the three Michelin-starred Georges Blanc Restaurant, France and Chef Oliver Chardigny, the Executive Chef of the Georges Blanc Brasserie, who recently hosted a pop-up at The Oberoi, New Delhi, to share their secret recipe for the perfect Herbs Gougères.

Makes: For 6 persons (20 pieces)

Ingredients:
Water: 14 cl
Butter: 55 gm
Flour: 100 gm
Salt: 4 gm
Whole eggs: 3
Grated Emmental cheese: 80 gm
Chopped chives: 80 gm
½ chopped yellow onion sweat in butter

Method:
- In a saucepan, combine water, butter and salt and bring to boil
- Add the flour and stir it in with a wooden spoon until a smooth dough forms
- Stir over low heat until it dries out and pulls away from the pan
- Scrape the dough into a bowl
- Beat eggs into the dough, 1 at a time, beating thoroughly between each one
- Add chopped onions sweat with butter, cheese and chives chopped
- Transfer the dough to a pastry bag fitted, and pipe coffee spoon size mounds onto baking sheets
- Brown with egg yolk
- Bake in a combi oven at 165°C, 35% humidity for about 27 minutes